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Blue Princess Cookies

The story of the creation of Blue Princess started when my kidz started to ask me why I am not adding blue colouring in my cookies.The original color that I had in mind was green.My son's query was why should cookies be green,pink ,or chocolate .The only answer I had was 'thatz the way it is '!!!!A lame answer that was. To make the story short, finally I agreed to add in blue colouring thus the creation of Blue Princess.They loved the result,and so did I.

Ingredients A

180gm cold butter130gm icing sugar1 tsp vanilla essenceBlue colouring

Ingredients B60gm grounded almonds40gm cornflour20gm rice flour130gm superfine or plain flourMethodCombine ingredients A and beat until light and fluffy.Combine ingredients B in a bowl and add in bit by bit into ingredients A.Separate the batter into two.Add in section with blue coloring and leave the other dough plain.Use a piping bag mould. Dismantle the mould slowly from the piping bag. Then add in abit of plain batter ,topping up with blue dough. Press down the dough in a greased pan with grease paper with your forefinger.In this way you will bet a double coloring effect to your cookies.Preheat oven at 170C and bake for 14mins.Immediately take out from the oven and leave to cool in the greased paper.You can reuse the same grease paper by wiping away the crumbs or use a new one to bake the next batch of cookies.Decorate the cookies as you like.

Heat wok, add 1 tbsp oil, saute garlic until aromatic, then add in chicken meat,fish cakes and fish balls. Stir fry until cooked, then add 1 cup or more chicken stock. Throw in the mustard green, light soy sauce, white pepper powder, wine and seasoning. Leave to simmer for about 2 mins,then thicken the gravy with mixing corn flour with a bit of water. Swirl around beaten egg on the simmering gravy. Leave for a few seconds and close fire. Pour the gravy over the fried bee hoon/rice noodles. Serve immediately.

Gerang Assam/Tamarind Fish Curry is a Nyonya fish curry which is sourish with spices. The word assam stands for sour and this dish is usually prepared with fleshy fish.There are many variation in the preparation of this dish. The ingredients to the dish varies from house to house. Some uses tomatoes and bunga kantan (torch ginger). This recipe uses brinjal ,therefore I have omitted tomatoes, the tartness from the brinjal should be enough for the gravy. If you are not using brinjal, you can replace it with some chopped tomatoes. A spicy ,tangy and yummy dish that goes well with white rice.